Boxing Day turkey curry

Sachins’ chef-patron Kulmeet (Bob) Arora shares a quick and simple recipe that is perfect for leftover turkey, with the aromatic spices and fresh flavours providing a welcome change of pace from days of festive indulgence.

Boxing Day turkey curry
Serves: 4
  • 1tbsp vegetable oil
  • pinch of cumin seeds
  • pinch of coriander seeds
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 20g ginger, finely chopped
  • 2tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp ground coriander
  • ½tsp garam masala
  • ½–1 fresh red chilli, chopped (to your taste)
  • 400g tin of chopped tomatoes
  • 1kg (approx.) shredded turkey, cooked
  • 100g Greek yoghurt
  • salt and pepper, to taste
  • 20g fresh coriander, stalks and leaves
  1. Heat the oil in a heavy-based pan over a medium heat. Once warm, add a pinch of both cumin seeds and coriander seeds. When the seeds start to pop, add the onion. Stir until the onion is caramelised, then add the garlic and ginger – keep stirring to avoid sticking.
  2. Next, add all the spices and the fresh chilli, continuing to stir to incorporate into the masala.
  3. Pour in the tin of tomatoes and stir. If you have any turkey juices left over, add these too as they will add even more flavour.
  4. Pop the lid on your pan and cook until the masala thickens to your liking. If you’d like your masala to be more restaurant-style, blend the sauce using a hand blender. If not, leave it as is and enjoy the more rustic style.
  5. Once thickened, add the turkey to your sauce and stir gently.
  6. Reduce the heat to low (to avoid splitting) and stir in the Greek yoghurt. Check the seasoning and adjust as required.
  7. Finish with chopped coriander and serve with rice or naan.


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